A question of numbers

Design

Here are the correct centimetres that guarantee perfect movement at all times.

To avoid having a brand new kitchen where there just isn't enough space, you need to pay plenty of attention during the design planning phase.

The basic triangle

The kitchen is a question of numbers. The most commonly used kitchen composition is based on the work triangle, according to which the three food preparation zones (cooking, washing and storage) are situated at each tip of this imaginary geometric figure.

Generally speaking, each side should measure between 120 and 300 cm, and any additional element should be inserted at the same distance; no elements should obstruct the triangle either.

Observing these principles makes it possible to increase the functionality of the room, especially for those who work in it every day: too big a distance could cause energy dispersion, as it forces the user to move constantly from one end of the kitchen to the other. If the three tips of the triangle are too close together, on the other hand, this may be impractical and unsafe for the user.

Tips for the preparation zones

If the kitchen only has one sink, it should be placed between the refrigerator and the hob. The worktop should be inserted beside the sink and should be at least 60 cm deep and 90 cm wide. The hob should envisage a clearance of at least 30 cm on either side. It is generally useful to keep an unoccupied space at least 75 cm deep and 120 cm wide in front of the sink, dishwasher, hob and refrigerator. Similarly, the sink and hob should be placed at least 40 cm away from any corners, to avoid knocking against elbows and pans.

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For improved movements, wall units should be positioned approximately 120/140 cm above the ground.
Their depth should always be less than that of the base units, to avoid knocking into them with your head.
The average depth is around 35 cm, considering a standard base unit depth of around 60 cm.